{"id":421,"date":"2025-02-04T12:14:04","date_gmt":"2025-02-04T12:14:04","guid":{"rendered":"https:\/\/amateurspirit.com\/?post_type=product&p=421"},"modified":"2025-03-31T16:31:04","modified_gmt":"2025-03-31T16:31:04","slug":"giard-1973","status":"publish","type":"product","link":"https:\/\/amateurspirit.com\/?product=giard-1973","title":{"rendered":"Giard 1973"},"content":{"rendered":"

Mich\u00e8le<\/strong> and Patrice Giard<\/strong> are the 13th generation at the head of a typical Pays d’Auge estate, combining dairy production and apple growing in their 30 hectare haute-tige apple orchard (3000 apple trees).\u00a0 The Manoir de Montreuil is located in the middle of the lush valleys of the region, on the famous Normandy cider route. The apples used, from 50 old varieties of apples grown on ancient marine soils, were left in an attic so that the sugars concentrated, pressed, then fermented sur lie and aged in oak vats (500 to 2000 liters) for fifteen months. 90% of the cider was then distilled in wood-fired stills until 1988. Patrice then purchased a modern 15 hectoliter Charentais still. This 1973 Calvados aged in oak from distillation in 1973 to 2019, at which point is was moved to steel tank, where it rests today before bottling.<\/p>\n

What\u2019s with the curious looking head sculpture on the front label? When visiting the domaine, I could not look away from this figure positioned on the wall near the alambics. What the front label does not show is that the year 1948 is carved just below the head. The Giard family is not 100% sure of how or why it got there, but they suspect it could have been the head of the mason who installed the pot stills.\u00a0<\/span><\/p>\n

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For this fifth edition, the amateur jury consisted of Robbie Lee<\/strong>, Ryan Brunner<\/strong>, and Loris Le Masson<\/strong>.<\/span><\/p>\n

This 1973 Calvados<\/strong> from Giard<\/strong> was agreed upon to be an ideal choice for an old Calvados with a specific personality and profile – a profile that leans more Cognac than Armagnac. It was praised for its fruit, complexity, and thought-provoking character. Robbie noted: “a soft mineral quality” not unlike a “dry apple creamsicle” He noted that the Calvados “takes time to develop” but is complex\u00a0 and a spirit one can take one’s time with. Ryan appreciated that there “is more going on than just apple and oak”. He picked up ripe fruit, floral tea, chalk, and ginger notes. Loris was particularly impressed by the Calvados’ soft and pure nature and great finish. Of\u00a0 all the samples, for him this one had the most dialed-in woodiness.\u00a0<\/span><\/p>\n

All three tasters agreed on its balance between baked yellow apples, yellow citrus, mineral chalkiness, and overall intellectual character. It’s a Calvados that is drinkable, complex, and somehow evocative of springtime.\u00a0<\/span><\/p>\n